Spanish Rice Beans Dish (Printable version)

A hearty blend of brown rice, beans, and spices delivering vibrant Mexican flavors in one dish.

# What You Need:

→ Base

01 - 1 to 2 tablespoons olive oil
02 - 1/2 medium white or yellow onion, finely diced

→ Rice and Broth

03 - 2 cups long grain brown rice
04 - 3 cups vegetable broth

→ Flavoring

05 - 1 1/2 cups tomato-based salsa
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - Salt to taste

→ Beans

09 - 1 can (15 ounces) black beans or kidney beans, drained and rinsed

→ Garnish

10 - Fresh chopped cilantro (optional)

# How to Make It:

01 - In a large pot, heat olive oil over medium heat. Sauté the diced onion for 3 to 4 minutes until softened and translucent.
02 - Add the brown rice, vegetable broth, salsa, ground cumin, smoked paprika, and a pinch of salt. Stir to combine thoroughly.
03 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for approximately 40 minutes, or until the rice is tender and the liquid is fully absorbed.
04 - Once the rice is cooked, gently stir in the drained and rinsed beans. Taste and adjust salt as needed.
05 - Remove from heat and let the rice and beans sit, covered, for at least 10 minutes to allow flavors to meld.
06 - Fluff the rice with a fork, sprinkle with fresh chopped cilantro if desired, and serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can feed people without the stress of a complicated timeline.
  • The spices do all the heavy lifting for flavor, so you're not fussing with complicated techniques or rare ingredients.
  • Brown rice and beans together create a complete protein, making this satisfying whether you're serving it as a main or side.
02 -
  • Don't skip the resting step at the end—I learned this the hard way by serving it immediately and losing that moment where flavors truly meld together into something unified.
  • If your rice seems done but still has liquid, don't panic; just leave the lid off for a few minutes to let the excess evaporate rather than trying to rush it with higher heat.
  • Rinsing your canned beans is non-negotiable if you want the dish to taste fresh and clean instead of tinny or starchy.
03 -
  • Buy good quality salsa or at least taste yours before committing the full amount—some are much saltier or thinner than others, so adjust to your preference.
  • If you're making this for meal prep, let it cool completely before storing in airtight containers, and it will keep beautifully for up to three days, making it perfect for grab-and-go lunches.
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